- 1 pound beef cube steaks, cut in half
- 1 tablespoon vegetable oil
- 1/2 (32 ounce) package frozen hash brown potatoes, thawed
- 2 (8 ounce) cans Hunt's® Tomato Sauce
- 1 cup beef gravy
- Sour cream (optional)
- Chopped fresh parsley (optional)
- Cook steaks in hot oil in large skillet over medium-high heat 2 minutes on each side, or until lightly browned on both sides.
- Add potatoes, tomato sauce and gravy; mix well. Bring to a boil over high heat; reduce heat to low.
- Cook 15 minutes, or until potatoes are tender, stirring occasionally. Garnish with sour cream and parsley, if desired.